Recipe: Creamy Turkey Enchiladas with corn and spinach
Found this recipe in Mom's mountain of cooking magazines (Cuisine at Home's Cuisine Lite) and it's quick and yummy! You can switch up the ingredients to suit whatever you've got at home; we've tried both turkey (yes, we had some in the freeze leftover from X'mas) and chicken and either one works great. :) No picture though, I fail. I'll try to remember to take one next time I make these. It's from a "lite" magazine so all the ingredients are low-fat or skim; you can use full fat if that's what you have-I did.
Makes 2 servings (4 enchiladas) - Lies! Mom and I can both eat only 1 each, maybe 1½ if we're really hungry.
Total time: 30 mins
For the filling-
½ cup diced red bell pepper
¼ cup diced onion
2 tsp minced garlic
2 tsp extra-virgin olive oil
4 oz fresh spinach, chopped (about 4 cups packed) or 4 oz frozen chopped spinach, thawed and squeezed dry
4 oz cooked turkey breast, chopped or shredded (1 cup)
¼ cup fresh or frozen corn kernels, thawed if frozen
1 tbsp all-purpose flour
½ cup skim milk
1 tbsp neufchatel (⅓-less-fat cream cheese)
¼ tsp kosher salt
⅛ tsp ground black pepper
For the enchiladas-
½ cup purchased salsa
4 corn tortillas (6 inch)
2 tbsp crumbled feta cheese
2 tbsp minced scallions
Preheat broiler with oven rack 6-8 inches from the heating element. (This step is optional if you don't have an oven; just nuke them for a couple minutes in the microwave at the end.) Coat an 8 inch square baking dish with nonstick spray.
Sauté bell pepper, onion and garlic in oil in nonstick skillet over medium-high heat until onion softens, about 3 minutes. Add spinach, turkey and corn; cook until spinach wilts, about 2 minutes.
Sprinkle spinach mixture with flour. Add milk; simmer until mixture thickens, about 2 minutes. Add neufchatel, salt and pepper, stirring until cheese melts. Sex mixture aside.
Heat salsa in a small skillet over medium heat. Warm a tortilla on top of the salsa, then place in the prepared baking dish, sauce side up.
Ladle ¼ cup filling in centre of tortilla. Roll tortilla over filling and position seam side down in dish. Repeat with remaining tortillas and filling.
Pour remaining salsa over enchiladas in baking dish; top with feta cheese.
Broil enchiladas for 3 minutes.
To serve, place 2 enchiladas on each of two dinner plates; garnish with scallions.
Cross-posted from DreamWidth. Please comment here. | Read
comments.
Makes 2 servings (4 enchiladas) - Lies! Mom and I can both eat only 1 each, maybe 1½ if we're really hungry.
Total time: 30 mins
For the filling-
½ cup diced red bell pepper
¼ cup diced onion
2 tsp minced garlic
2 tsp extra-virgin olive oil
4 oz fresh spinach, chopped (about 4 cups packed) or 4 oz frozen chopped spinach, thawed and squeezed dry
4 oz cooked turkey breast, chopped or shredded (1 cup)
¼ cup fresh or frozen corn kernels, thawed if frozen
1 tbsp all-purpose flour
½ cup skim milk
1 tbsp neufchatel (⅓-less-fat cream cheese)
¼ tsp kosher salt
⅛ tsp ground black pepper
For the enchiladas-
½ cup purchased salsa
4 corn tortillas (6 inch)
2 tbsp crumbled feta cheese
2 tbsp minced scallions
Preheat broiler with oven rack 6-8 inches from the heating element. (This step is optional if you don't have an oven; just nuke them for a couple minutes in the microwave at the end.) Coat an 8 inch square baking dish with nonstick spray.
Sauté bell pepper, onion and garlic in oil in nonstick skillet over medium-high heat until onion softens, about 3 minutes. Add spinach, turkey and corn; cook until spinach wilts, about 2 minutes.
Sprinkle spinach mixture with flour. Add milk; simmer until mixture thickens, about 2 minutes. Add neufchatel, salt and pepper, stirring until cheese melts. Sex mixture aside.
Heat salsa in a small skillet over medium heat. Warm a tortilla on top of the salsa, then place in the prepared baking dish, sauce side up.
Ladle ¼ cup filling in centre of tortilla. Roll tortilla over filling and position seam side down in dish. Repeat with remaining tortillas and filling.
Pour remaining salsa over enchiladas in baking dish; top with feta cheese.
Broil enchiladas for 3 minutes.
To serve, place 2 enchiladas on each of two dinner plates; garnish with scallions.
Cross-posted from DreamWidth. Please comment here. | Read
comments.